Mexican Scrambled Eggs - cooking recipe

Ingredients

1 tsp. vegetable oil
1 jalapeno, seeded and chopped
1/2 small tomato, chopped
1/4 small onion, chopped
2 eggs, beaten
salt

Preparation

Heat oil in large skillet over medium-high heat.
Add chili, tomato and onion.
Stir-fry until heated through (still crisp). Push vegetables to side of skillet.
Add eggs.
Cook and stir until eggs are almost set, then stir in vegetables and cook 1 or 2 minutes longer.
Season with salt to taste.
Serve with flour tortillas, either rolled or under.
May be served with chopped potatoes and chorizo (Mexican sausage) fried.